Set the Instant Pot to Sauté, high temperature. Add the oil when pot is hot add the oil. While the pot is heating, toss the beef with the seasoning salt. Working in batches, add the beef to the pot in layers, brown thoroughly and remove to a plate.
Add the onion to the pot (add just a splash of water and/or turn down the temperature if at any point the fond on the bottom is in danger of burning) and cook, stirring, until it becomes translucent, about four minutes. Add the mushrooms and continue to cook, stirring often, until slightly softened and the juices have been given up.
Add in the wine while scraping up any residue on the bottom of the pot, then the beef broth when the wine has reduced. Continue to scrape up the bottom of the pot as needed; do not leave any residue on the bottom. Add the Worcestershire, thyme, and pepper, stir.
Cancel the Saute setting. Add the beef and any juices back to the pot. Seal and set the pot to High pressure, 25 minutes. When finished, allow a 10-minute natural release, then release any remaining pressure.
To make the gravy, mix the flour with water in a jar (about 1/2 cup) and shake well. Set the pot to Saute (high) and bring to a simmer. Add the flour mixture, stirring well and simmer to desired thickness. Add the jam. Taste and adjust seasoning.
Keywords: Alcohol, Beef, Beef Stock, Instant Pot, mushrooms, Sirloin, Wine